Name: BULGOGI (KOREAN BBQ BEEF)
Prep time: 10 min
Cook time: 10 min
Ingredients: 800 g rib eye (1.76 pounds) or top sirloin (or any tender prime beef cut), thinly sliced, 2mm to 3mm (1/8 inch) thickness; 1 onion (130 g / 4.6 ounces), optional, peeled & thinly sliced; 2 stalks green onion (55 g / 2 ounces), optional, thinly sliced; 1/2 carrot (55 g / 2 ounces), optional, peeled & thinly sliced; 1 Tbsp toasted sesame oil; 1 Tbsp toasted sesame seeds; 1 Tbsp cooking oil (I used rice bran oil); 6 Tbsp soy sauce (I use regular Kikkoman soy sauce); 3 Tbsp brown sugar; 2 Tbsp rice wine (mirin); 1 red apple or asian pear (155 g / 5.5 ounces); 1/2 onion (80 g / 2.8 ounces); 1 Tbsp minced garlic; 1 tsp minced ginger; 1/8 tsp ground black pepper

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The literal translation of bulgogi means “fire meat”. It is made with tender parts of beef, pork, or chicken with mildly sweet, savory, smoky, and juicy flavor.

This is the most well-known Korean traditional food you experienced when you visit one of the Korean restaurants. And it has been around for thousands of years.

Oftentimes, Korean use beef tenderloin for the bulgogi but you can also use scotch fillet or rib eyes for extra flavor and juicy texture than tenderloin.

You can make bulgogi with a few basic ingredients, and because you will use sliced beef, it does not take ling to marinate the beef. The thinly sliced meat takes about 30 minutes to marinate.

You can buy pre-cut bulgogi meat at the Korean grocery market.

The classic marinade or sauce is made with very few basic ingredients. The basic ingredients are soy sauce, rice wine, sugar, sesame oil, and garlic. It is important to find the right balance between saltiness and sweetness.

How to Make Bulgogi -불고기

BULGOGI (KOREAN BBQ BEEF)

How to make bulgogi (Korean BBQ beef) from scratch.

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Prep Time 10 mins

Cook Time 10 mins

Course Main Course

Cuisine Japanese

Servings 4

Calories 436 kcal

Ingredients

MAIN

800 g rib eye (1.76 pounds) or top sirloin (or any tender prime beef cut), thinly sliced, 2mm to 3mm (1/8 inch) thickness
1 onion (130 g / 4.6 ounces), optional, peeled & thinly sliced
2 stalks green onion (55 g / 2 ounces), optional, thinly sliced
1/2 carrot (55 g / 2 ounces), optional, peeled & thinly sliced
1 Tbsp toasted sesame oil
1 Tbsp toasted sesame seeds
1 Tbsp cooking oil (I used rice bran oil)

BULGOGI MARINADE

6 Tbsp soy sauce (I use regular Kikkoman soy sauce)
3 Tbsp brown sugar
2 Tbsp rice wine (mirin)
1 red apple or asian pear (155 g / 5.5 ounces)
1/2 onion (80 g / 2.8 ounces)
1 Tbsp minced garlic
1 tsp minced ginger
1/8 tsp ground black pepper

Instructions

Blend the marinade ingredients in a mixer or food processor until smooth. Set aside.
Place the thinly sliced meat in a mixing bowl and pour the marinade over it. Mix them well together while gently massaging the meat with your hands.
Add the sesame oil and mix it into the meat.
Cover the bowl with cling wrap (or move the marinated meat into a glass container with a lid) and marinate the meat for at least 4 hours in the fridge. (If you have more time, you can also marinate it overnight to deepen the flavour even more).
Preheat a skillet / bbq grill on medium high heat until well heated. Add the cooking oil and spread it well. Add the meat (and vegetables) and cook it on medium high to high heat for 3 to 5 mins (until the meat and vegetables cook to your desired doneness). Toss in the sesame seeds and stir them quickly.
Serve the bulgogi with steamed rice and other Korean side dishes.